Vegan Acorn Squash Breakfast Bowls

Step 1

First, make your chia pudding. I like to make mine the night before so it's ready right away. Stir (or blend) all chia pudding ingredients together and either re-stir/re-blend every few minutes until the pudding starts to thicken (the seeds will sink to the bottom unless you keep re-stirring/blending). Once it starts to thicken, pour into a covered glass container and chill overnight.

Step 2

The next day, preheat the oven to 450 degrees F. Slice the acorn squash in half and scoop out the seeds, discard. Place them on a parchment-lined baking sheet flesh side up.

Step 3

Melt the butter, maple syrup, and cinnamon in a glass measuring up and pour some into each squash half equally, and rub it into the sides and on the top using your fingers.

Step 4

Roast the squash in the oven for 25 minutes until it starts to turn brown.

Step 5

Meanwhile, slice the dates and banana.

Step 6

Remove from the oven, and let them cool slightly for about 5 minutes.

Step 7

Fill with chia pudding, sliced bananas, dates, nut butter, dried cranberries, granola, pumpkin seeds, and then finish with a drizzle of honey and sprinkled cinnamon.

Step 8

Store any leftover squash unfilled in the fridge and simply warm up the next day with your toppings!